Categories: Desserts
Ingredients
- 4 apples , juicy ones
- 3/4 cup water
- 2 tsp cornflour
- Filling/Sauce:
- 1 cup walnuts or pecans , chopped (or sub with oats)
- 2 tbsp maple syrup (or honey or golden syrup)
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/2 cup brown sugar , packed
- 5 tbsp unsalted butter , melted
- Pinch of salt
Directions
- Preheat oven to 180C/350F.
- Mix Filling ingredients together then set aside while you prep the apples – it will firm up an become scoopable (pop in fridge if its super hot where you are).
- Cut the apples in half through the core then use an ice cream scooper, spoon or small nice to scoop out the core (see video).
- Place apples in a baking dish so they are reasonably snug – you don’t want heaps of space around them. Pile Filling on the apples – I use an ice cream scoop.
- Mix cornflour with a splash of the water, mix to dissolve, then add remaining water. Pour around the apples.
- Cover with foil, bake 20 minutes. Remove foil, then bake a further 20 minutes until the crumb is deep golden and the apples are tender (but not sloppy soft) and there’s a syrupy caramel in the pan (it thickens a bit more when serving).
- To serve, spoon over caramel sauce, then top with ice cream and serve with more sauce!